Nargasi Kofty
A royal dish from the subcontinent
Ingredients
For the meatballs
- 4 pounds minced chicken
- 2 tsp salt
- 2 tbsp ginger and garlic paste
- 2 & 1/2 tsp red chili powder
- 1 tsp dried crushed coriander
- 1/2 tsp turmeric powder
- 2 tsp garam masala powder
- 3 tbsp roasted chickpea blend it to make a powder
- 3 chopped green chilies
- 1 chopped onion
- 1 bunch chopped cilantro
- 1 tbsp corn flour
- 12 boiled eggs set them aside
For Curry
- 2 chopped onions
- 4 chopped tomatoes
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- salt to taste
- 1& 1/2 tbsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp dried coriander
- 1/2 tsp cumin powder
- 5-6 cashews
- 5-6 almonds
- 1 tbsp poppy seeds washed and soaked
Instructions
For Meatballs
- Boil eggs, peel the shell and set aside.
- Add all the spices to the minced chicken that are mentioned above.
- Take a handful of marinated minced chicken and flatten it as shown in the video and place an egg on top of it, make sure the egg is fully covered in the meat.
For Curry
- In a grinder add poppy seeds and make a powder, remove the poppy seeds and then grind cashews and almonds. Mix all 3 together in a bowl.
- In a pan heat some oil and fry onions and tomatoes.
- Add ginger garlic, red chili powder, turmeric, salt, coriander, cumin powder, and cook on medium heat for 10 minutes.
- Add the almond cashew paste and cook for 2 minutes.
- Add the scotch eggs and turn the heat to low. Cover and cook for 5 minutes.
- Remove the lid and make sure the scotch eggs are firm.
- Add 3 cups of water and cover. Cook on low heat for 20 minutes.
- Garnish with fresh cilantro, ginger and serve with naan.